I love napa cabbage, much better than regular cabbage. It’s cabbage, but doesn’t taste like cabbage, and it doesn’t smell like cabbage. For more info., please check with wiki: http://en.wikipedia.org/wiki/Napa_cabbage   When I chop napa, I normally separate the leaf and the white part, since the white part is tougher and takes longer to cook. The leaf can be torn into pieces by hand after you separate it from the white part. White part can be cut at an angle so the pieces won’t be too thick.                   For dishes using napa cabbage, please check the following links: Kimchi with Napa and Daikon